Wednesday, December 4, 2013
Monday, December 12, 2011
The birth of Atlantic Lakes Winery
by Jeff Sutton
|Jaci, Lin, Bob, Jeff|
|Bob scooping into the press|
|Jaci, Lin, Bob filtering into carboys|
|Carboys full of wine|
...The wine sat in these glass carboys for over a year. Throughout the year we had to rack to get the sediment out and also did splash racking to rid the wine of a sulfur smell...
"Wine is a living thing. I like to think about what was going on the year the grapes were growing; how the sun was shining; if it rained. I like to think about all the people who tended and picked the grapes. And if it's an old wine, how many of them must be dead by now. I like how wine continues to evolve, like if I opened a bottle of wine today it would taste different than if I'd opened it on any other day, because a bottle of wine is actually alive. And it's constantly evolving and gaining complexity. That is, until it peaks, and then it begins its steady, inevitable decline." - Maya
Tuesday, October 25, 2011
This post is not food related, but im very proud of my pumpkin so I wanted to share...
Every year I get very excited to carve pumpkins and every year I end up disappointing myself. The ideas I think of are incredible, but I never follow through. I always end up printing a pre-made carving out and just stenciling it on to the pumpkin. This year was different! This year I decided to follow through with my crazy idea and attempt something I never had done before. It was going to be my first attempt at the shaving method.
I had done some research on the shaving method and everywhere I read said to use wood carving tools. Well I dont own those and I was not about to go by them. I dug through my tool box and decided to use a flat head screw driver, a paint can opener, and a chisel. Turns out these tools worked pretty efficiently. I was very impressed with the outcome of my pumpkin and next years will be even better.
This years pumpkin carving was inspired by my favorite football team, Chelsea FC. The image is Stamford The Lion, the mascot for Chelsea. I free hand drew the image on then shaved away the outter layer of the circle. It took about 2 hours from start to finish.
Wednesday, February 24, 2010
- Cod fillets -cut into 4-5 inch pieces
- 1 package of corn tortillas
- Vegetable oil for deep frying. Amount will vary depending on your fryer.
- 1 Cup all purpose flour
- 1 Cup beer. I recommend dark beer such as Guinness
- Garlic powder to taste. Start with less and add as you like.
- Black Pepper to taste. Start with less and add as you like.
- 1 Cup of Rubio’s™ White Sauce
- 3 Cups of finely shredded cabbage
- 3 medium tomatoes diced
- 1 medium onion diced
- 1 cup of chopped cilantro
- 2 Limes cut into wedges
- Combine the flour with the garlic powder and black pepper. Mix this with the beer and let it sit for a while. It’s best to let it sit at least an hour.
- Wash the fish in water with a bit of salt or some lime juice then dry it completely.
- Heat the vegetable oil to 375 degrees. You can check the oil temperature by dropping a 1″ cube of bread and watching for it to float. If it takes a while to float it’s not hot enough. Don’t overheat the oil or your batter will burn and the fish won’t cook.
- Vigorously whisk the batter before dipping the fish. This will help make the batter lighter and crispier.
- Dip the fish into the batter and immediately into the hot oil. Cook until golden brown, turning as necessary.
- While your frying the fish, begin warming your tortillas.
- Make up the “Pico de Gallo” in a separate bowl. Combine the tomato, onion and cilantro. Set this aside in the refrigerator.
- Place a warm tortilla on your plate.
- Place a piece of the fish on the center of the tortilla.
- Spoon a small amount of the white sauce over the fish. Be liberal with it, but you don’t want it to drip out while you’re eating.
- Spoon some of the “pico de gallo” over the fish.
- Put a small handful of the cabbage on top
- Squeeze a wedge of lime over the top
Thursday, February 4, 2010
The burger: Beef burger nestled between sesame bun toasted with butter and garlic, covered with American cheese, topped with Guacamole and chipotle mayo. WOW Delicious.
1/4 pound Ground Beef
Chipotle Mayo (recipe below)
Guacamole (recipe below)
American cheese (Land o Lakes if you can)
Shape burger with hands. Be careful not to over handle the meat. Lightly form it. Using your thumb make an impression in the middle on top. This is important to hold in the juices. Generously season the burger with Salt and Pepper. Grill it up! Do not push down on the burger while cooking. I know noises are great, but it will drain the juice. Melt the cheese on top.
Meanwhile - butter the roll and sprinkle garlic powder on it. Grill it face down till crispy.
Spread chipotle mayo on bottom of bun, place burger on top, place guacamole on top of burger. ENJOY!!! It is so juicy and amazing. Seriously the best ever.
3 ripe avocados
1 garlic clove
1 tomato (guts squeezed out)
1/2 cup white onion
1 Lime juiced
Salt and Pepper
Combine all the ingredients and let sit in fridge for 30 minutes.
See you later ketchup!
I absolutely LOVE chipotle mayo and I am beginning to think it may be the new #1 condiment. It goes great on everything from burgers to fries, to pasta, to ham and cheese sandwiches, to meatloaf, to egg and cheese sandwiches. It is clearly the ultimate condiment.
Does anyone else feel the same way?
Quick and simple recipe:
A few Chipotle peppers and adobo sauce
Light Mayo (The chipotle masks the gross taste of light mayo)
Lime juice (half lime)
Salt and Pepper to taste
I use a Magic Bullet for this. Toss equal parts mayo and chipotle peppers and adobo sauce into bullet(bowl). Squeeze in lime juice. Add s&p to taste. **I add more chipotles for more heat. Warning they are spicy. Mix it all up and thats it. Refrigerate after making.
Thursday, January 28, 2010
Love this classic easy to make dish. I do highly recommend making them "Chicago" style with the sauce on top. It made them 10x's better.
Thomas' English Muffin (the original nooks and cranny's)
Store bought pizza sauce
Mozzarella cheese (grated)
Salt and Pepper
*Feel free to add any toppings. These are great personal pies.
Toast the English muffin, spread pizza sauce on top, spread cheese on top, sprinkle oregano and salt and pepper to taste, put more sauce on top! Toast in the oven/toaster over for 5 minutes on 350 or until cheese is melted. These are simple and amazing.